Chicken – My Gluten Free Cucina

Asian Inspired Pulled Chicken

Meal delivery services have become so commonplace these days, that you can order takeout from just about anywhere. Except when you have dietary restrictions- that is. There are no dedicated gluten free restaurants where I live, and I am not comfortable ordering over the phone where I cannot speak to staff face to face about their allergen protocols.

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So, to satisfy my craving for takeout, you will likely find me right here in the kitchen. Today I’m using my Dutch Oven to create this Asian Inspired Pulled Chicken, an absolutely amazing dish that rivals any restaurant! Served over fried rice, 100% gluten free.

ingredients:

2 boneless chicken breasts (about 1-¼ lbs.)
1/4 cup honey
1/4 cup tamari (gluten free soy sauce)
2 tbsp. gluten free Hoisin sauce
½ tbsp. mirin (rice wine)
½ tsp. sesame oil
2 garlic cloves, minced
1 bunch of scallions
1/4 tsp. powdered ginger
1 bunch of scallions
cooking spray
1 tsp. toasted sesame seeds
1 batch of Fried Rice (RECIPE) for serving

Preparation:

Mince the garlic and slice the scallions, reserving the green tops for garnish. Preheat the oven to 275º (no, that’s not a typo – 275º – we are cooking low and slow).

Coat a Dutch Oven with cooking spray and add the chicken breasts.

Whisk together the sauce ingredients, honey through powdered ginger.

Pour it over the chicken, cover and bake for 2-½ hours, turning halfway through.

While the chicken cooks, make the fried rice. I have a Basic Fried Rice recipe here that you can use with all your Asian inspired meals.

After 2-½ hours the chicken should be cooked through and very tender. Remove to a cutting board and shred it with 2 forks.

Return the chicken to the pot and stir well to coat with the remaining sauce. Keep warm while you finish the rice.

Spoon the chicken over the rice and garnish with the scallion greens and toasted sesame seeds.

Notes: ♪♫ No time to make fried rice? You can serve this over plain rice or with any sides you like!

Were you surprised to learn that soy sauce is not gluten free? I was! The soy is fermented in wheat, making it unsafe for those of us with Celiac disease. In this recipe I used San J brand gluten free Tamari in place of soy sauce. It is a great addition to any Asian inspired recipe and also great for marinades.

Originally posted 05/04/2020 Updated and rephotographed 10/11/2026

Gluten Free Lemon Garlic Chicken Pasta

This gorgeous Chicken Pasta dish is easy enough to throw together on a weeknight and pretty enough for company. The bright, fresh lemon flavor really makes it pop!

What ingredients will you need to make this picture-perfect meal gluten free? Just use your favorite gluten free pasta, the rest are common pantry items! For a casual family dinner, you can serve it right in the pan.

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Ingredients:

16 oz. boneless skinless chicken breast, cut into medallions
1 tsp. lemon pepper seasoning
3/4 tsp. garlic powder
2 tbsp. olive oil
3 garlic cloves, minced
1/2 cup gluten free chicken broth
1 lemon, use half for juice and slice remaining half
1/2 cup heavy cream
8 oz. gluten free pasta
1/3 cup grated Parmigiano Reggiano
3 cups baby spinach

Preparation:

Cut the chicken breast into medallions and sprinkle with lemon pepper seasoning and garlic powder. (Hint: for a shortcut, you can use chicken tenders!)

Cook the pasta for 2 minutes less than package directions. Drain and set aside.

Add the butter and olive oil to a nonstick deep skillet or sauté pan over low heat. Add the garlic and cook for 30 seconds.

Add the chicken medallions and cook 3 minutes per side. The chicken does not have to be cooked through at this point- it will finish cooking in the sauce. Transfer to a bowl and keep warm.

In the same pan, add the broth, lemon juice, and cream. Bring to a simmer then add in the cooked pasta and chicken.

Simmer for several more minutes, for the chicken and pasta to finish cooking.

Add the spinach and toss to wilt. Top with grated cheese.

Toss well and garnish with lemon slices. Serve it right in the pan for a casual meal or transfer to a pretty serving dish.

Notes ♪♫ I used Rummo gluten free fusilli pasta in this recipe. It has great texture and holds up well to cooking and reheating.

Gluten Free BBQ Chicken Pizza with Better Batter

When I was diagnosed with Celiac Disease in 2017, it was the beginning of a new chapter in my culinary life. I had always considered myself to be a decent home cook and baker, who knew how to work around different dietary restrictions.

Gluten was a whole other matter though, with its own unique challenges. In time I began to recreate all of my favorite recipes to be gluten free, one by one. I started this blog!

Pizza was one of “the last frontiers”! After so many attempts to make a gluten free pizza, I still felt that I was missing the real deal, like the pizza that I used to make back in the day. Then along came Better Batter, with their gluten free flour blends that changed everything.

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With Better Batter, you can make a gluten free pizza with the most amazing crust. Just the right balance of crisp and chewy. If you haven’t tried their flour blends yet, I hope this post will inspire you!

BBQ Chicken Pizza has always been my favorite, and my “go-to” recipe. It’s a crowd pleaser that both kids and adults love. The sweet and savory toppings compliment the crispy gluten free crust. It is the closest thing to the wheat pizza that I remember so fondly.

I used Better Batter Artisan Flour Blend in this recipe. Of course, you can make it with their Pizza Crust Mix or their Bread Flour, so many choices!

*** When you shop Better Batter, use my Promo Code MGFC30 at checkout for 30% off any non-sale item! ***

Ingredients:

Dough Ingredients:

350 g. Better Batter Artisan Flour Blend
1/2 tsp. salt
1 tbsp. active dry yeast
1-3/4 cups warm water
1 tbsp. sugar
2 tbsp. olive oil

Topping Ingredients:

12 oz. boneless chicken breast, cut into 1/4″ medallions
4 strips of gluten free bacon, cut into 3/4″ dice
1 medium sweet onion, sliced
1 dozen mushrooms, sliced
other veggies like broccoli, optional
olive oil
gluten free BBQ Sauce (I like Stubbs)
gluten free BBQ Seasoning
1-1/2 cups grated cheese

Preparation:

Combine warm water, yeast and sugar. Proof for 10 minutes.

Sift the flour and salt into the bowl of a stand mixer. Combine the yeast mixture, sifted flour and olive oil. Beat for 6-8 minutes.

Bring the dough together in the bowl, cover and refrigerate for one hour.

While the dough is resting, prepare the toppings. Heat a large nonstick skillet on medium low. First cook the bacon and drain on paper towels. Leave the bacon fat in the skillet.

Cook the onions in the bacon fat until browned and soft, adding more olive oil as needed. Drain the onions in a colander then transfer to a bowl.

Tip: Drain all of the toppings in a colander so your pizza dough won’t be soggy!

Next, add the mushrooms to the skillet with more olive oil and seasoning. Cook until they release their liquid, then drain in a colander and transfer to a bowl.

Finally, add the chicken medallions to the skillet with more olive oil and seasoning, turning to brown both sides. Drain the chicken and transfer to a bowl, then toss with 2 tbsp. BBQ Sauce.

Trim 2 sheets of parchment paper to fit your pizza stone. Place the pizza stone in the oven and preheat to 500º. Remove the proofed dough from the refrigerator, it will have doubled in size.

Divide the dough into 2 equal pieces, place each one on a sheet of the prepared parchment and roll each out into a 1/2″ thick circle. Proof for an additional 30 minutes while the oven preheats.

Brush each piece of dough with olive oil, sprinkle with seasoning then spread with 2-3 tbsp. of BBQ Sauce.

Divide the onions, mushrooms, chicken and bacon between the 2 pizzas. Top with grated cheese and drizzle with more BBQ Sauce.

Use a large spatula or pizza peel to slide one pizza (including the parchment) onto the heated pizza stone. After 5 minutes, carefully slide the spatula under the pizza and remove the parchment paper. Continue baking for an additional 12-13 minutes. When the first pizza is done, repeat with the second. There it is!

Two pizzas will generously feed 3-4 people. The crust is nice and crisp, even in the middle!

Notes ♪♫ This pizza crust was made with Better Batter Artisan Flour Blend which I absolutely love and recommend. Since writing this post, Better Batter has brought to market their new Bread Flour as well as a Pizza Mix. You’re going to want to try them all! Don’t forget to use my Promo Code MGFC30 for 30% off!

Originally published 04/09/2022 Updated 09/26/2026

Gluten Free Hibachi Style Chicken with Fried Rice

Never underestimate a woman and her skillet. This hibachi inspired dinner is SO good and has all the best flavors of a delicious meal at a hibachi restaurant without the big price tag, or the gluten!

No, you do NOT need a table sized hibachi grill in your kitchen to make this Japanese style meal at home (wouldn’t that be fun though?). A double burner griddle, large skillet or sauté pan will do the trick.

4 servings

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Ingredients:

12 oz. boneless chicken breast
4 cups mixed vegetables such as peas, carrots, onions, celery, mushrooms
olive oil
toasted sesame oil
4 tbsp. Tamari, divided
1/4 cup gluten free chicken broth
1/4 tsp. powdered ginger
1/4 tsp. garlic powder
1 tsp. cornstarch
1/2 tsp. toasted sesame seeds, for garnish
sliced scallions or chives, for garnish

For the rice

3/4 cup long grain white or brown rice
1-½ cups water
1/4 tsp. salt

For the egg

1 egg + 1 tbsp. water
cooking spray

Sake optional 😉

Preparation:

Cook the rice according to package directions, either stove top or in a rice cooker. You can do this ahead of time, in fact it will be better if you make the rice a day ahead and refrigerate.

Next, prep your ingredients. Whisk together the chicken broth, garlic powder, ginger powder and cornstarch. Dice the chicken into 1″ cubes and toss with 1 tbsp. tamari and 1 tsp. sesame oil. Cut the vegetables into small dice (if using frozen vegetables, thaw them while you make the rest of the dish). Slice scallions or chives on the diagonal for garnish.

Coat a large sauté pan or nonstick skillet with cooking spray over medium low heat. Scramble the egg, chop into small pieces and set aside.

Add 1 tbsp. olive oil and 1 tsp. sesame oil to the pan. Add the diced chicken and begin browning.

Turn to finish cooking through.

Transfer the chicken to a bowl and keep warm. Add the veggies to the same pan with 1 tsp. sesame oil and 1 tbsp. tamari.

When the veggies are crisp tender add back the chicken. Pour in the chicken broth mixture, stirring and tossing to combine until the liquid thickens.

Finally, add the cooked rice to the pan with the egg. Finish with 1 tbsp. tamari and 1 tsp. sesame oil and stir to heat through. Garnish with the toasted sesame seeds and sliced scallions or chives.

Notes ♪♫

♪ Sake is a traditional accompaniment to dining at a hibachi restaurant, but is it gluten free? For a full run down of which brands of Sake are gluten free please refer to this article from Beyond Celiac.

♫ If you are on a low sodium diet, consider substituting coconut aminos for the tamari in this recipe. A soy free alternative to soy sauce, coconut aminos are made with coconut tree sap and salt. A savory seasoning with a salty, umami flavor profile it contains far less sodium than gluten free soy sauce or tamari.

Originally posted 10/27/2022 Updated 08/17/2026

Maple Dijon Chicken

This easy sheet-pan dinner comes together in just a few steps, and it is SO good you’ll want to add it to your dinner rotation. It’s a one-dish, healthy and complete meal perfect for any day of the week! And with only one pan, cleanup is a snap!

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Ingredients:

5-6 bone in chicken thighs
olive oil spray
salt and pepper
12 oz. package brussels sprouts, trimmed and halved
16 oz. sweet potato, peeled and cubed
4 tbsp. Dijon mustard
3 tbsp. real maple syrup
2 tbsp. tamari (gluten free soy sauce)
fresh thyme and chives
2 tbsp. chopped nuts (I used almonds and pecans)
2-3 tbsp. olive oil for drizzling

Preparation:

Line a large sheet pan with foil, and coat with olive oil spray. Remove the skin from the chicken thighs and arrange on the baking sheet. Spread the Brussels sprouts and sweet potato cubes in an even layer around the chicken. Season all with salt and pepper.

Whisk together the Dijon mustard, maple syrup (use REAL maple syrup) and tamari.

Spoon the mixture over the chicken and veggies, save a little to brush on near the end of cook time. Sprinkle fresh thyme leaves on the chicken and drizzle olive oil over everything.

Bake for 45-50 minutes at 425º. During the last 15 minutes of baking, baste the chicken with the remaining Dijon mixture and sprinkle nuts over the veggies. Remove from the oven and garnish with fresh thyme sprigs and chives. Bring it to the table just like that, no serving dishes needed!

Notes ♪♫ If you are new to gluten free, be aware that regular soy sauce is fermented in wheat, it is NOT gluten free. Always check labels on condiments and use Tamari or Coconut Aminos in recipes that call for soy sauce.

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Gluten Free Chicken and Sourdough Waffle Skewers

Chicken and Waffles, Breakfast on a Skewer!

I tend to stick with the same basic brunch menu year after year, maybe changing an ingredient here or there, but leaning into what I know has worked in the past. This year for Easter though, I wanted to try something different.

These Chicken and Waffle Skewers were a great addition to my brunch repertoire. Unlike their full-sized version, you can sample a bite or two and still have room for all the other goodies. Everyone seemed to enjoy them, and I thought they were great.

6 Servings

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Ingredients:

Waffle ingredients:

3 tbsp. melted butter at room temperature
3 tbsp. sugar
1/3 cup sourdough discard
2 eggs
3/4 tsp. vanilla
1 cup milk (I used 2%)
155 g. gluten free all-purpose flour
1-½ tsp. baking powder
¾ tsp. baking soda
¾ tsp. salt

Chicken ingredients:

½ tsp. salt
½ tsp. pepper
½ tsp. garlic granules
½ tsp. onion granules
½ tsp. paprika
8 chicken breast tenders
milk or buttermilk (see preparation)
1 cup cornstarch
1 cup canola oil
powdered sugar and maple syrup for serving

Preparation:

For the gluten free waffles, I used the batter from my Gluten Free Sourdough Discard Pancake recipe and adjusted the yield to 6 servings or 6 full-sized waffles.

Just whisk together all of the ingredients and cook on your waffle iron at 350º for 4 minutes. Cool the waffles on a rack then cut each waffle into 4 pieces. You can make the waffles the day before and refrigerate them.

Can you use a gluten free waffle mix, or even (gasp) buy frozen waffles? Of course you can, I won’t tell! 😉

For the chicken, whisk together the first 5 ingredients, salt through paprika. Cut each chicken tender into 3 pieces, they should be about the same size as your waffle squares. Place the cut-up chicken in a bowl and add just enough milk to cover. Sprinkle with ½ tsp. of the spice mixture.

Cover and refrigerate overnight.

The next morning, heat the canola oil in a deep skillet. Add the cornstarch and the rest of the seasoning mixture to a small bowl. When oil is very hot, use tongs to pick up one piece of chicken at a time and dredge in the cornstarch, shaking off the excess. Add to the hot oil and cook until browned on both sides and the internal temperature reaches 165º. If you’re not sure, use a thermometer.

Don’t crowd the pan, cook the chicken in batches if needed. As the pieces finish, place them on a rack to drain.

To assemble, arrange the waffles on a serving dish in a single layer (if you made them the night before, pop them into the microwave for 1 minute to reheat). Top each waffle section with a piece of chicken and secure with a skewer or toothpick.

You can sift a little powdered sugar over the top and have maple syrup to pass around at the table.

Wow, these little skewers were so tasty! The recipe was a bit of extra work, but I think everyone enjoyed them along with my usual brunch offerings. As I said before, it was all about trying something different. And would you believe, I myself had never had Chicken and Waffles before?

Notes ♪ When serving alongside other courses, you can plan on 2 to 4 skewers per person depending on appetites. I made 2 dozen for a gathering of 6 people and we did have leftovers. They were great the next day, reheated in the microwave.

Notes ♫ For the waffles, try Better Batter Gluten Free All-Purpose Flour- Use my Promo Code MGFC30 for 30% off your full price purchase!

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Gluten Free Asian Chicken Wings

Move over BBQ, these Asian inspired chicken wings are incredible! Sticky and sweet, you’ll want to double or triple the recipe because these wings are addictive!

The preparation begins with a coating of cornstarch and egg. The wings are then quickly pan fried and drizzled with a sticky sweet syrup and baked in the oven. Yes, it is a bit labor intensive but oh my goodness! I could not stop eating them!

Are Asian condiments gluten free?

This is an area where you have to be careful. While many Asian condiments are gluten free, others like soy sauce are not. Generally, I recommend looking for the gluten free label and if you’re not sure check the manufacturer website.

This small batch (1-½ lbs. wings) would be a nice appetizer or small plate. Throw in a salad and side and make it a meal. Or quadruple the recipe and have a party 😋

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Ingredients:

1-½ lbs. chicken wings (about 15-18 pieces)
garlic granules
ginger powder
1/3 cup cornstarch
2 eggs
1/2 cup canola oil
1/3 cup sugar
1/4 cup mirin (rice wine) * see notes
2 tsp. ketchup
2 tsp. gluten free soy sauce (tamari)
2 tbsp. chicken broth
salt, to taste

Preparation:

Arrange the wings on a baking sheet and sprinkle both sides with ginger and garlic powder. Cover and refrigerate for 1 hour.

Whisk together the sugar, mirin, ketchup, tamari and chicken broth in a small saucepan. Add a pinch of salt. Bring the mixture to a simmer, whisking frequently then cover and set aside.

Set up 2 breading trays, one with the cornstarch and the other with 2 beaten eggs. Heat a large nonstick skillet with enough canola oil to coat the surface completely.

Dredge the wings in the cornstarch, then dip in the beaten eggs. Add to the hot skillet, leaving space in between (fry them in batches if needed). Turn the wings to get a crust on all sides.

Mist a casserole dish with cooking spray. As the wings finish cooking, arrange them in a single layer. Preheat the oven to 350º.

Spoon the sauce evenly over the wings and bake for one hour, turning halfway through.

Serve hot, spooning a little of the pan juices over the wings.

I made these for game day, SO good!

I could have eaten the entire batch, but I restrained myself and saved some for lunch the next day. They were just as good reheated in the microwave!

Notes ♪♫ Mirin is a sweet rice cooking wine that can be found with other Asian condiments at your local market. I like Eden brand premium mirin, for its authentic, quality ingredients that are gluten free, low sodium and contain no added sugar or syrup. As a bonus, it is fermented from Lundberg organic rice, one of my favorites!

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Gluten Free Coq au Vin

In an homage to the great Julia Child who I still love to watch on old reruns, I decided one day to challenge myself to make her iconic dish, Coq au Vin.

I learned by watching the master herself prepare this dish on her show The French Chef. After watching this episode a few times, I felt confident enough to head to the kitchen.

I learned a few things from Julia in addition to her recipe. First, this fancy-pants sounding dish is actually a stew. More comfort food than gourmet. Second, Julia is a good teacher, and you will not need a culinary degree to recreate this French dish at home.

I even made a gluten free beurre manié! Check it out!

Is Coq au Vin gluten free?

Except for the flour used to thicken the sauce, the ingredients are naturally gluten free!

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Ingredients:

6 bone-in, skin on chicken thighs
3 slices of bacon, diced
1 carton (6 oz.) pearl onions, peeled and trimmed
1 carton (8 oz.) white button mushrooms, rinsed and quartered
2 large carrots, peeled and diced
2 garlic cloves, minced
2 cups red wine (use a wine to drink with dinner)
1 cup beef stock
2 tbsp. tomato paste
1/2 tsp. thyme
1 bay leaf
1 tbsp. olive oil
3 tbsp. butter
3 tbsp. arrowroot flour

Preparation:

Per the master herself, I started by poaching the bacon. According to Julia this step keeps the bacon flavor from overwhelming the entire dish. I don’t know if I would necessarily do this again other than for the sake of authenticity.

After the bacon was poached and drained, I browned it in a stainless-steel skillet and set it aside to drain on paper towels. The chicken was browned in the same pan, to take advantage of the bacon grease left behind.

For the next step, I moved the browned chicken and bacon to a nonstick sauté pan (you will need a pan with a lid), leaving the stainless-steel pan available for cooking the onions and mushrooms.

Here is where Julia adds the cognac and flambés the chicken. That’s not something I would be eager to try (imagining the smoke alarm going off!)

I added all of the wine, stock, tomato paste and seasonings. Honestly, there was a bit too much liquid and I would cut back next time. Julia did not add carrots in her recipe, but I went rogue and put a few in. Lid on, time to simmer!

Since my pearl onions were already peeled and trimmed, I was able to begin browning them in oil without all the prep work. After this step, I added water to the pan and simmered the onions for 30 minutes, after which they were removed and set aside.

For the next addition, I rinsed and quartered one 8 oz. carton of button mushrooms, cooking them in olive oil and butter.

Now, for the finale. To put it all together, I made the beurre manié (a/k/a kneaded butter). This was as easy as stirring together soft, room temperature butter with arrowroot flour until well incorporated.

I transferred all of the liquid from the sauté pan into a stock pot and whisked in the beurre manié until it was smooth and silky.

I added the onions and mushrooms to the sauce, then poured it over the chicken, bringing to a simmer one last time before serving.

There it is. So many little steps to develop the flavor profile of this famous dish. Yes, it was delicious. Yes, I will take a few shortcuts next time, but I do intend to make this again.

Notes ♪♫ I took a few (but not many) liberties with Julia’s recipe. I omitted the cognac, so no flambéing! 🔥While Julia used a whole fryer chicken and took great pains to explain how to cut it up, I opted for bone-in, skin-on chicken thighs. My grocer had pearl onions, already peeled and ready to cook (thank you!) so that was another tedious step that I was able to skip. Finally, I substituted arrowroot for the flour to make the beurre manié. With that, the recipe is gluten free!

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Gluten Free Lemon Chicken

Lemon Chicken, the iconic dish from the sitcom Everybody Loves Raymond is famous for a reason. It’s easy and delicious! The boneless chicken breast comes out so juicy and tender, and the bright lemon flavor will make you an instant fan. Perfect for family dinner, company or date night. Make it for your special someone!

Dinner for 2

Ingredients:

1 large (12-14 oz.) boneless chicken breast
olive oil
1 egg
1 tbsp. minced shallot
1/4 tsp. Tuscan seasoning
salt and pepper, to taste
1/2 cup grated Parmigiano Reggiano cheese
2 tbsp. rice flour
2 tbsp. butter
1/4 tsp. garlic granules
1/4 cup chicken broth
2 lemons, divided use

Preparation:

Butterfly the chicken breast then cut it in half lengthwise.

Set up 2 breading trays. In the first tray, beat the egg with 1 tbsp. water. Whisk in 1 tbsp. minced shallot, salt and pepper to taste. In the second tray, add the rice flour and grated cheese.

Heat a nonstick skillet over medium low. Coat the bottom with olive oil. Working with one piece at a time, dip the chicken in the egg mixture, then shake off the excess and dredge in the flour and cheese.

When the pan is hot, add the chicken and cook for 6-7 minutes per side, turning once.

I cooked it all in this divided pan from Anolon, how cool is that?

To make the sauce, melt the butter and squeeze in the juice from one of the lemons, then stir in the chicken broth. Slice the other lemon for garnish.

I grilled the chicken on one side and made the sauce on the other!

To serve, transfer the chicken to a plate, garnish with lemon slices and drizzle with the sauce.

I served it with risotto and peas. You could definitely do a side of pasta or potato and veg as well.

Notes ♪♫ Don’t reach for the plastic lemon, freshly squeezed lemon juice is a must for this dish! 🍋🍋🍋 The same goes for the cheese, grate your own Parmigiano Reggiano cheese and taste the difference!

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Honey Balsamic Grilled Chicken Breast

Need a fast weeknight meal? Honey Balsamic Grilled Chicken Breast is a quick cooking main course that you can enjoy any night of the week. With minimal prep, and one pan for easy cleanup. This recipe makes 4 servings, assuming each breast weighs 12-14 oz. (1/2 breast per serving).

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Ingredients:

2 large (12-14 oz.) boneless chicken breasts
salt and pepper, to taste
3 tbsp. honey
2 tbsp. balsamic vinegar
1 tbsp. Dijon mustard
1 tbsp. olive oil, plus more for grilling
1/4 tsp. garlic powder
1/4 tsp. basil
1/4 tsp. thyme
1/4 tsp. rosemary

Preparation:

Butterfly the chicken breasts and open them up, try to slice them to an even thickness. Sprinkle with salt and pepper.

Whisk together the remaining ingredients, (honey through rosemary).

Brush 1 tbsp. of the honey mixture over the chicken and let stand at room temperature for 30 minutes.

Preheat your grill pan. Coat it with cooking spray and add the chicken breast. Spoon half of the honey mixture over the chicken, cover and cook for 5-7 minutes.

Turn the chicken and drizzle the remaining honey balsamic mixture over the top.

Continue cooking with the cover off, allowing the liquid to bubble up and thicken.

Chicken is finished when it reaches an internal temperature of 165º. Transfer to a serving dish and drizzle some of the pan juices over the top.

Serve with rice or potatoes, along with your favorite veggies.

Notes ♪♫ I used an indoor grill pan for this recipe, perfect for stovetop cooking. To make it on your outdoor grill, you will need something (like this) without perforations, or you will lose all of that delicious sticky sauce.

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